Directions:
- Prep. Work:.
- Slice the baguette into at least 24 pieces and place into a ziplock bag. Set aside.
- Cut each slice of roast beef into 3 pieces. Fold each piece in half and place into ziplock bag.
- Pour Balsamic Vinaigrette over roast beef slices and seal bag. Marinate in refrigerator for 1-2 hours.
- To assemble:.
- Butter one side of each baguette slice.
- Place one folded slice of the marinated roast beef on each buttered baguette slice.
- Top with a pieces of roasted red pepper. Top that with half an olive, hollow side up.
- Place a small amount of hot pepper relish onto the olive's hollow. The more you put on, the hotter your appetizer will taste. Secure all with a toothpick if necessary.
- Note: assemble not more than 1hour before serving so the bread does not have a chance to get soggy. Prep. time does not include marination of beef.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2310.32 Kcal (9673 kJ) | ||
| Calories from fat | 896.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.57g | 153% | |
|---|---|---|---|
| Cholesterol | 1010.94mg | 337% | |
| Sodium | 1458.14mg | 61% | |
| Potassium | 4217mg | 90% | |
| Total Carbs | 13.05g | 4% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 330.35g | 661% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 26.1mg | 145% | |
| Calcium | 235.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 178.78 Kcal (749 kJ) | ||
| Calories from fat | 69.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 153% | |
|---|---|---|---|
| Cholesterol | 78.23mg | 337% | |
| Sodium | 112.83mg | 61% | |
| Potassium | 326.32mg | 90% | |
| Total Carbs | 1.01g | 4% | |
| Sugars | 0.27g | 14% | |
| Dietary Fiber | 0.06g | 3% | |
| Protein | 25.56g | 661% | |
| Vitamin C | 0.7mg | 15% | |
| Iron | 2mg | 145% | |
| Calcium | 18.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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